chicken liver pateApril 15, 2012
my first pate
fry a little slice of pork belly, add chunks of onion, add chicken livers
i seasoned it with some cajun seasoning, sage, parsley, marjoram, tarragon, chives, salt
fried til livers were cooked through.
then blended it up with a little cooking marsala and two cooked potatoes
(i only added the potatoes because they were left over and i wanted to use them.)
IT’S VERY GOOD.
next time, i’ll do it tuscan (toscana) style by cooking the livers in olive oil and add capers.